Peanut Noodles

Peanut Noodles


Cold, noodle salads are a must have for your summer picnics, BBQs and get togethers. This time of year, I love to add fresh garlic scapes and thinly sliced spring veggies to make the noodles pop. And if a creamy, mayo isn’t your thing, just toss the peanut sauce over your noodles, add the veggies, chill and enjoy!

For the peanut sauce:  Adapted from Forks Over Knifes 
1 cup peanut butter (almond, soy nut, any nut butter would work)
3/4 cup Tamari sauce
3 Tablespoons of rice vinegar
1/2 – 1 inch knob of ginger
Juice of 1 lemon
1/4 ground chili flakes or cayenne

1 red pepper, thinly sliced
1 carrot, peeled and thinly sliced
1/2 bunch of scallions, trimmed and sliced into small discs

1-2 pinches of red chili flakes
1/3 cup vegan mayo
1 garlic scape, if not spring garlic, just one clove

chopped garlic scape

Bring a large pot of water to a boil
Meanwhile prepare the sauce:
Add all peanut sauce ingredients to a blender and blend until smooth, taste and adjust as needed
Add water if a smoother consistency is desired
Cook your favorite noodles according to the package, drain and rinse with cold water
Slice all the veggies, set aside
Add noodles to a large bowl and stir in the peanut sauce
If a creamier sauce is wanted, add the mayo, stir well
Plate the noodles in a bowl, add the veggies and top with the chopped garlic scape, scallions and red pepper flakes

Nom on and get seconds!

*Recently brought to my food and NYC themed book club where we read Anthony Bourdain’s Kitchen Confidential, hence the Bourdain cut outs pictured above and next to the noodles 😉

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